Effect of oat bran addition on the survival of selected probiotic strains in Turkish fermented sausage during cold storage
Author:
Funder
Türkiye Bilimsel ve Teknolojik Araştırma Kurumu
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference93 articles.
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3. Comparison of short and long milling flows on yield and physicochemical properties of brans from biofortified and nonbiofortified hull‐less oats;Acar;Cereal Chemistry,2020
4. Exploring the impact of daily food habit and modification of lifestyle for boosting immunity against COVID-19;Agarwala;Heliyon,2022
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1. FONKSİYONEL ET ÜRÜNLERİNİN ÜRETİMİNDE PROBİYOTİK, PREBİYOTİK VE SİNBİYOTİK KULLANIMINA YÖNELİK YENİ EĞİLİMLER;GIDA / THE JOURNAL OF FOOD;2023-12-11
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